1 bag of good-quality frozen whole-kernel Corn
2 tablespoons of softened butter
Salt and pepper to taste
2 tablespoons of softened butter
Salt and pepper to taste
In a saucepan bring a cup or so of water with a dash of salt to a rapid
boil. Empty into the boiling water a bag of frozen whole-kernel corn.
Cover the pan and keep the heat on high.
As soon as steam rises from around the cover, the corn is sufficiently
cooked; remove it from the heat immediately. Serve it with a slotted
spoon to drain the water. Add a pat of butter on top and salt and
pepper to taste.
boil. Empty into the boiling water a bag of frozen whole-kernel corn.
Cover the pan and keep the heat on high.
As soon as steam rises from around the cover, the corn is sufficiently
cooked; remove it from the heat immediately. Serve it with a slotted
spoon to drain the water. Add a pat of butter on top and salt and
pepper to taste.
| Using the undercook-and-you-won't-be-sorry method. |
| Tip from August: It's the quickest and easiest way to cook frozen corn, and people will ask, "How did you do this?" |
| The Veggie Chef presents ... Whole-Kernel Corn at The Fatted Café |
| | Back to the Lobby | The Reception Desk | Back to the Dinner Menu | More Veggies | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
